Monday, August 30, 2010

Marinated Fried Drumsticks

Fried Chicken Legs Marinated in a Soy/Hot Sauce Flour Blend

Marinated Fried Drumsticks

I suppose by now those of y'all who pop by here every so often have probably figured out what my two favorite parts of the bird are. Wings and drumsticks. Love them both, yep I sure do!  Don't get me wrong - I love the rest of the chicken too - those are just my favorites, and drumsticks are a breeze to fry.

This recipe is just a basic fried chicken recipe - yeah, yeah, I know ... it looks like my regular ole Southern Fried Chicken, but I swear it's not! New recipe. New picture. Promise.

Instead of a brine, it is marinated by dipping the drumstick into a mixture of canola and soy sauce, with a bit of hot sauce, seasoned salt and garlic salt for flavor, then dredging it in flour and left to sit in the fridge for awhile. This one was actually inspired by a recipe in Mama Dip's Family Cookbook. It adds a nice, delicate flavor and okay, the truth is, it's just another excuse for chowin' down on some fried chicken!

Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with a lesser amount, say 1 to 2 teaspoons and then adjust to taste the next time you try these.

Here's how to make them.

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Recipe: Marinated Fried Drumsticks

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 15 min | Yield: About 4 to 6 servings

Ingredients
  • 8 - 10 chicken drumsticks
  • 1/4 cup of canola or vegetable oil
  • 1 tablespoon of soy sauce
  • 1 tablespoon of hot sauce
  • 1/2 teaspoon of seasoned salt
  • 1/4 teaspoon of garlic salt
  • 1-1/2 cups of self rising flour
  • Canola oil for frying
Instructions

In a medium sized bowl, whisk together the oil, soy sauce, hot sauce, seasoned salt and garlic salt. Dip the chicken legs into the mixture and then dredge in the flour. Shake off excess and place onto a platter or plate. Refrigerate several hours or overnight.

Fill a 12 inch or larger cast iron skillet about halfway with canola oil (or use a cast iron Dutch oven to cut down on the mess) and using a deep fryer thermometer, heat oil over medium high heat until it reaches around 360 degrees F. If you don't have a thermometer, the oil is generally ready when a pinch of flour tossed in sizzles. Very carefully slide the pieces of chicken in, one at a time, and skin side down, slowly laying it into the hot oil. Remember, you are working with extremely hot oil on a fire here, so take care not to allow the oil to overflow as you add pieces, since the oil will rise with each piece you add. Also, don't overcrowd the pan - fry in batches if needed.

Cook on the first side about 8 minutes, trying to keep the oil around 300 degrees F by adjusting the temperature up or down; turn and cook another 6 minutes or until golden brown. Drain on a rack over paper towels. Hold the first batch in a low oven while you finish the next batch if needed. Serve immediately.

Note:  Depending on your taste for hot sauce and soy sauce, you might want to try it the first time with 1 or 2 teaspoons and adjust to taste the next time.

Source: http://deepsouthdish.com 

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©Deep South Dish

Check These Recipes Out Too!

Southern Fried Chicken
Fried Chicken Seasoning Mix
Old Fashioned Chicken Pot Pie

Posted by on August 30, 2010
Images and Full Post Content including Recipe ©Deep South Dish. Do not repost or republish elsewhere without explicit prior permission. All rights reserved.

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14 comments:

  1. I love fried chicken, and it's best in the south! KYC is crap compared to the chicken in the south!

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  2. Mary, I bet your fried chicken (both recipes) would give the Colonel's KFC a run for their money. I like my fried chicken a little on the spicy side, so this would be so satisfying. Hubby goes for the drumsticks too, but I'm all about the breasts. Except for one thing that I can never pass up and that is hot and fiery drummies, especially for watching football!

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  3. Great sounding and looking chicken, but I would expect that from a good southern girl. :-)

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  4. Hello fellow foodie friend! I love fried chicken. It looks like we have a lot in common when it comes to Southern food! You have a nice lookin blog here.
    ~The Southern Cookbook
    www.thesoutherncookbook.com

    ReplyDelete
  5. I added myself to follow your blog. You are more than welcome to visit mine and become a follower if you want to.

    God Bless You ~Ron

    ReplyDelete
  6. This is one of those times I wish I had a deep fryer like Paula Deen, right in the countertop!! Loooks delicious!

    anne
    www.anniebakes.net

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  7. thanks so much for your kind comments on my blog about my parents, I truly appreciate your kindness. Also, this is a great recipe I love hot sauce, and the combo in flavors on these drummies sounds wonderful!

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  8. Looks de-lish Mary! I love fried chicken!

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  9. I husband would love me 10 times more if I made this for him. It looks so yummy!

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  10. Boy this looks delish!!! I am hungry now:P
    I am now your newest follower and i came here from SITS! I would love to see you by my blog;)
    Also don't forget, if you need any help increasing your blog's traffic or easy HTML tips, you know where to come!
    Today we talk about another blog trick, so come on by to find out that and more!
    Happy Tuesday!

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  11. Oh - you have taken Grandmother's Fried chicken into the 21st century! I love all kinds of Fried Chicken - including the Colonels (being from KY - just down the road from The Colonel's lady and all) - but this sounds like it's a top 3 Fried Chicken Recipe in my book - now I just figured out what self-rising flour is really for!

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  12. Wow! Those chickens legs looks good enough to eat :-)

    BTW, One of my daughters lives in Ocean Springs, Miss.

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  13. Oh my gosh, that looks incredible! We don't fry chicken very often--in fact we don't eat chicken (or meat) very often! But for this? Yeah, Id totally make exceptions for meat, and for frying. Wow!

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  14. My 11 y/o would be in heaven over this, he loves fried chix legs. Interesting marinade, I can imagine how the underlying flavors would be different than your run o' the mill fried chicken.

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